Cream Wafer Lemon Stacks

Impress your guests with these baked wafers layered with lemon curd and blueberry jam – a citrusy dessert.

  • Prep Time 45 min
  • Total Time 1 hr 50 min
  • Servings 20

2
cups Gold Medal™ all-purpose flour
1
cup butter, softened
1/3
cup heavy whipping cream
Sugar
Clear edible glitter, if desired
1
cup sugar
1
tablespoon grated lemon peel
1
cup lemon juice (about 5 large lemons)
3
tablespoons cold butter, cut-up
3
eggs, slightly beaten
1
cup blueberry jam

  • 1 In medium bowl, beat flour, butter and whipping cream with electric mixer on medium speed until smooth. Cover; refrigerate about 1 hour or until firm.
  • 2 Heat oven to 375°F. On lightly floured surface, roll out one-third dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using 1 1/2-inch cookie cutters, cut out dough into 60 desired shapes (at least 3 of each shape), gently pressing together and rerolling scraps as necessary.
  • 3 With pancake turner, transfer cutouts to plate of sugar, turning to coat both sides. On ungreased cookie sheets, place cutouts 1 inch apart. Prick each cutout 4 times with fork. Bake 7 to 9 minutes or just until set but not brown. Sprinkle each wafer with 1/4 teaspoon glitter; remove from cookie sheets to cooling racks. Cool completely, about 1 hour.
  • 4 Meanwhile, in 1 1/2-quart heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers; cool 30 minutes.
  • 5 To make stacks, spread 1/2 teaspoon cooled lemon curd on tops of each of 20 wafers; spread 1/2 teaspoon jam on tops of each of another 20 wafers. Stack together; top each stack with the remaining 20 wafers, top side up.

Expert Tips

Tip For best results, rerolling dough more than twice is not recommended.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
95mg
95%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.